St. Louis Coffee Cake (after ice-hockey)

Mix together:
1 pkg. White Cake Mix
1 small pkg. instant vanilla pudding
8 oz. Sour cream
4 eggs
½ cup oil
2 tsp. vanilla

Topping: mix together
1 ½ teaspoons cocoa
2 teaspoons cinnamon
¾ cup sugar
1 small pkg. chopped nuts (½-3/4 cup, approx.)

Pour batter into greased bundt pan.
Sprinkle 1/3 topping over batter and swirl together (do NOT mix).
Pour remaining batter into bundt pan and swirl in another 1/3 of the topping.
Sprinkle remaining topping on top of cake

Bake 350* (bottom rack), 50-55 minutes or until toothpick removes clean.

Let cool in pan 10-15 minutes. Place waxed paper under rack. When turning out, onto rack to finish cooling you catch the good topping and may add it back when placed on serving plate.